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Mexican Spoon Bread

 Mexican Spoon Bread
This warm and comforting side dish is fluffy, cheesy and stick-to-your-ribs good! Try it with everyday meals, but it'll be a hit at family gatherings, too. Sherry Thompson — Seneca, SC
6 ServingsPrep: 10 min. Bake: 50 min.

Ingredients

  • 3 eggs
  • 1 cup (8 ounces) reduced-fat sour cream
  • 3/4 cup fat-free milk
  • 1 can (11 ounces) Mexicorn, drained
  • 1 cup yellow cornmeal
  • 3/4 cup shredded sharp cheddar cheese
  • 1 small onion, chopped
  • 3 tablespoons butter, melted
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Directions

  • In a large bowl, whisk the eggs, sour cream and milk until smooth.
  • Stir in the remaining ingredients. Pour into a 2-qt. round baking
  • dish coated with cooking spray.
  • Bake, uncovered, at 400° for 50-60 minutes or until a knife
  • inserted near the center comes out clean. Serve immediately. Yield:
  • 6 servings.
Nutritional Facts: 3/4 cup equals 329 calories, 16 g fat (9 g saturated fat), 150 mg cholesterol, 653 mg sodium, 33 g carbohydrate, 3 g fiber, 13 g protein.